从India供应商批量进口All Kinds Of Masala Products, Agmark Turmeric

Dhakshayanies Kitchen, located in Hubli, Karnataka, supplies Agmark-certified turmeric and a broader masala product line targeting food manufacturers, restaurants, catering services and retail spice brands. The supplier emphasises compliance with PFA (Prevention of Food Adulteration) and Agmark guidelines, statutory frameworks governing colour, moisture, and extraneous matter limits in Indian spices. Karnataka is a significant turmeric-producing region within India's spice belt, with Hubli serving as a commercial hub for agricultural commodity trading. The product range extends beyond turmeric to include blended and single masala products, though specific SKUs and blend compositions require direct confirmation.

Agmark turmeric is graded under Agmark standards based on bulb size, colour, curcumin content, and absence of defects such as mould, insect damage, and extraneous matter. Standard Agmark turmeric grades include Finger and Bulb categories, with further division into Special, Good, and Fair qualities. Curcumin content, the principal colourant and bioactive compound, typically ranges from 2 percent to 5 percent by weight in commercial Indian turmeric; buyers should specify minimum curcumin percentage required. Moisture content is critical for shelf stability, standard maximum is 12 percent under Agmark, while PFA limits apply to total ash, acid insoluble ash, and lead contamination thresholds. The supplier states bulk availability and flexible packaging sizes, but exact pack weights, materials, and moisture barrier specifications are not detailed.

Primary applications include direct use in restaurant kitchens, ingredient supply to packaged food manufacturers, and raw material for extraction industries, curcumin extraction, and oleoresin production. The supplier's mention of catering services and packaged food manufacturers indicates suitability for both foodservice and industrial channels. Buyers should confirm whether whole dried fingers, powder, or dual forms are offered, as this affects processing requirements and end-use viability. Trade terms referenced in source material include FOB and CIF, but these require direct reconfirmation with Dhakshayanies Kitchen, as the available profile carries zero response metrics. Prospective buyers must verify current production capacity, harvest season timing, and whether the supplier processes raw turmeric or sources from aggregator networks in Karnataka's Dharwad and Haveri districts.

Dhakshayanies Kitchen is registered at #714, Navanagar, Panchakshari Nagar, Hubli, Karnataka, India, placing it within a city known for agricultural trade and food processing rather than a primary turmeric cultivation zone, the neighbouring districts of Dharwad, Haveri and Gadag are more prominent for rhizome production. The supplier's tier is marked as imported and trust tier as harbor, with zero recorded response rate and zero average response hours, indicating either a new listing, inactive account, or communication channel outside the platform. No information is provided about company establishment year, ownership structure, number of employees, annual turnover, factory floor space, or processing equipment. Buyers should not infer scale or capability beyond what is explicitly stated.

The source description positions the supplier as serving restaurants, food manufacturers, catering services and retailers with emphasis on authentic flavours, vibrant colours, and quality compliance. However, no client references, export destinations, or transaction history are disclosed. The mention of direct sourcing from manufacturers in third-party material appears to be platform-generated content rather than supplier-originated claim, buyers should disregard this and request supplier-specific provenance documentation. For due diligence, buyers should seek FSSAI registration details, Agmark licence number, GST registration, and physical audit of the Hubli premises if order volumes justify travel. Verification of whether the supplier holds storage facilities with controlled temperature and humidity is advisable, given Karnataka's tropical climate and turmeric's hygroscopic nature.